Open AccessA Multiple-Item Scale for Measuring Food Service Quality- An Application of the Hierarchical Service Quality Approach -
Author(s) -
Sang-Ho Kim
Publication year - 2009
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2009.15.4.019019019
Subject(s) - scale (ratio) , quality (philosophy) , service (business) , service quality , computer science , business , marketing , geography , cartography , philosophy , epistemology